1 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. shortening
2 tbsp. flour
1 qt. tomatoes
1 tbsp. chopped celery leaves
1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper

CHEESE DUMPLINGS:

1 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. shortening
1/2 c. milk
1 tbsp. chopped celery
1/2 c. cheese (American or Cheddar)

Saute pepper, onion in shortening in Dutch oven or heavy pan with lid. Blend in flour, stir until smooth. Add tomatoes, celery, sugar, salt and pepper. Cook until mixture comes to boiling, stirring constantly. Simmer 2 minutes longer.

Cheese Dumplings:

Sift together flour, baking powder, salt. Cut in 2 tablespoons shortening until mixture resembles coarse meal. Blend in 1/2 cup grated American or Cheddar cheese and fine cut celery. Add milk all at once. Mix only until flour mixture is dampened. Dip tablespoon into cold water and drop batter from spoon onto hot simmering tomato sauce. Cover tightly and steam 20 minutes. Do not remove cover until done. Serves 4 to 6.